So, let’s leave doubters to their devices and get on to just exactly how to incorporate more ginger into our nutritionally supercharged lives.

Dose of Daily Ginger

So, how much of this edible wunderkind (actually, the medicinal qualities have been recognized since back in B.C.) does one need to stay on the up-and-up? Precision Nutritionsays one to two grams a day will keep the stomachaches away, and they recommend not exceeding four grams regularly. Keep in mind though, that it’s overall best to use real ginger root instead of supplements. A couple grates a day in tea or in soup, a freshly made juice, or even in a smoothie, should all do the trick to improve inflammation and aid in digestion. The point, however, like with all medicinal foods and herbs and so on, is to consume it regularly so that it stays in the system, doing its thing the way nature intended. Try these 10 recipes to get your daily dose.

How to Handle Your Ginger

If you’re not accustomed to preparing ginger in your daily diet, you likely have no idea what to do with that tanned little rhizome sitting in the refrigerator door (which is where should keep it, wrapped up to three weeks, or frozen up to five). First things first – do not eat the skin, but also don’t use a knife) to peel it, and you’ll lose less of the flesh. A grater or spoon are better options to get the peel off.

Although,

The Peel and Rhizome

Ginger rhizomes are pale yellow and very juicy inside, with a thin, tan-colored skin. The skin is removed before ginger is dried and ground, but fresh ginger is almost always sold with the peel on. When the ginger is at its freshest, the skins are thin, smooth and have a faint sheen. As the rhizomes age they lose moisture and shrink, and their peel becomes increasingly thick and woody. Like the skin of the potato, it’s entirely edible and — like the rest of the root — high in fiber, so deciding whether or not to leave it on is a personal and aesthetic choice.

After its peeled, the best way to slice ginger is into circular coins, going across the fibers so that they don’t create long strands of ginger in any single bite. These coins are perfect for providing a milder ginger flavor to marinades or oil, and they are the way to cut it for candying. For julienne ginger, simply slice those coins into matchsticks, or if a recipe is looking for minced ginger, simply dice those julienned strips into tiny little squares.

Truthfully, though, grating it is probably the easiest solution as it prevents any tear-inducing potency (think raw garlic), and it doesn’t even require peeling (for lazy cooks). However, it’s best to do this only as needed, grating only what called for in the recipe or dish then leaving the remainder of the ginger intact.

The Other Thing

The other thing to bring up in this very DIY and grow-it-at-home world, is that ginger is wicked easy to grow, and it only requires sacrificing a portion of what you bought at the supermarket to do so. In fact, it can be grown at home, in a pot, and even without lots of sunlight.

Thus, the future seems easy: Go to the store, (like really soon), buy a bit of ginger, start consuming it daily while your own organic, home-grown ginger is on the make. As a result, we get a healthier body, a fun new flavor to play with and a little bit more independent.

1. Great for Depression – Did you know that ripe Banana Peels are great for depression? Banana Peels are packed full of serotonin which boost your mood and help you feel happy. Studies show that if you eat two Banana Peels a day for three days you have a net increase of 15% in your serotonin level – Wow!

2. Sleep Better – At the same time Banana Peels are full of lots of tryptophan that help you get a good nights rest.

3. Lower Cholesterol – And Banana Peels have more soluble and insoluble fiber than what you find in the banana it self, that means Banana Peels lower your cholesterol… thus helping to prevent cardiovascular disease, strokes, and cancer. Continue reading →

A Superfood Locked Within a Seed

Eating a creamy slice or two of avocado a day will definitely keep the doctor away. This delicious fruit makes a great substitute for mayonnaise and butter.

If you are a regular Daily Superfood Love reader by now, you know that we have something of a love affair with the benefits of avocados it’s one of the best way to protect your cardiovascular health, reduce inflammation from arthritis, and rejuvenate your skin and hair.

But, did you know… that the seed of the avocado is one of the most nutritious and often thrown out parts of this superfood?

Before you say it, I know what you are thinking. How do you add avocado seed to your diet short of smashing it with a hammer?

The secret benefits of avocado seeds will surprise you. Historically, extracts of avocado seeds were used as ink for writing and as a food dye. A single avocado seed represents around 18% of the fruit and a waste issue for avocado processors. Continue reading →

Why Yams?

Their earthy, sweet taste makes yams a versatile addition to recipes, from cookies (yes cookies) to soups. And their high nutrient content makes them a powerhouse when it comes to nourishing you and your family.

Full of vitamin C, potassium, magnesium and fibre, yams are the new hip food. They also contain loads of vitamin B6 which research has shown to be an important vitamin in respect to pre-menstrual syndrome (PMS), especially in relation to depression that is caused from PMS.

At 15.5% of your daily required intake of vitamin B6 in one cup of yams, yams are an important food for combating depression.

And if this was not enough, the complex carbohydrate content of yams slows the rate at which sugars are released into the bloodstream, making them a great way to sustain your energy levels and lose weight!

For all of you fries lovers this one is for you. No greasy fat coming out of the pores after eating them. No worries or guilt about the added calories, no frying oil, no heart clogging ingredients. These fries actually feed your body! That is the beauty of raw foods, since they are not heated their vitamins, minerals and most important enzymes stay in tact nourishing your body bite by bite. The spices in the recipe can really all be to taste, so add or subtract as you like. They can also be substituted with any spice of your choice.

Ingredients

1 small jicama, peeled and cut into fries

1-2 tablespoons high-quality olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

3 tablespoons nutritional yeast flakes

1/2 teaspoon cumin

1/4 teaspoon garlic powder

(optional) cilantro to garnish

Instructions

Peel the jicama and cut into fries

Mix in the oil and spices

Garnish with fresh cilantro or other herb

Notes

These seasonings are all to taste. Depending on how big the jicama is you may need to add more spices according to your taste. Each time I make it the measurements have to be adjusted a little different. Also, for substitution for jicama you can use daikon.

Related

During my hiatus I have been involved with many new & exciting things.

I have semi-retired from the 9-5 world. This has given me so much more time

to explore more of my passions.

Being said, cooking is one of them and film making / video making is another.

So, I have been putting in a lot of hours at BRIC ArTS MEdiA.

BRIC presents contemporary art, performing arts and community media programs that reflect Brooklyn’s creativity and diversity. BRIC also provides resources to launch, nurture and showcase artists and media makers. We advance access to and understanding of arts and media by presenting free and low-cost programming, and by offering education and other public programs to people of all ages.

I will have a portion of this blog dedicated to my work with videos / producing documentaries, interviews, food related videos,podcasts, art & such.

ScienceDaily (July 10, 2008) — Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.

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The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an “exaggerated inflammatory response.” Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin, and the digestive tract.

“In the United States, tilapia has shown the biggest gains in popularity among seafood, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010,” write the Wake Forest researchers in an article published this month in the Journal of the American Dietetic Association. Continue reading →